| 1. | The antioxidative mechanism of theaflavins was revieved in this paper
本文对茶黄素的抗氧化机理进行综述。 |
| 2. | A new insect pest of lotus flower scirtothrips dorsalis hood and its control strategies
茶黄蓟马及其防治对策 |
| 3. | Comparison of rp - hplc and
法测定茶黄素的比较研究 |
| 4. | Alone , they are very astringent , and the amount of caffeine in tea should make it very bitter
茶黄素在单独存在时很涩，同时茶中那样数量的咖啡因理应使茶变得很苦。 |
| 5. | Theaflavins which are formed when flavanols are oxidized make up approximately 2 percent of the weight of dried black tea
黄烷醇氧化时形成的茶黄素约占干红茶重量的2 % 。 |
| 6. | Functional response of amblyseius cucumeris on female adult of polyphagotarsonemus latus and on egg of tyrophagus putrescentiae
黄瓜钝绥螨对茶黄螨雌成螨和腐食酪螨卵的功能反应 |
| 7. | It appears that theaflavins modify the bitterness of caffeine and caffeine the astringency of theaflavins , giving the beverage its characteristic briskness
看来茶黄素改善了咖啡因的苦味，咖啡因改善了茶黄素的涩味，从而赋予红茶饮料以特有的"清爽味" 。 |
| 8. | The content of theaflavins is an important index of black tea ' s quality , are the major substance in black tea , which show significant antioxidative effect
摘要茶黄素是衡量红茶品质的重要指标，也是红茶中发挥生物学作用的主要物质，它有很好的抗氧化作用。 |
